Place all the dry ingredients and the yeast in the bowl of a freestanding mixer fitted with a dough hook, then add the water and eggs and mix for approximately 5 minutes on speed 1 to form a dough.

Add the 45g of butter and mix on speed 2 until the dough becomes smooth and shiny.

Cover the bowl and place the dough in the fridge overnight for 12 hours to cold prove.

When proved, roll the dough out on a floured work surface into a large rectangle, approximately 30x20cm. Roll the 250g of butter out to a slightly narrower rectangle, approximately 30x10cm (rolling between sheets of clingfilm of baking parchment can help).

Place the butter at one end of the dough and fold the other half over to leave the butter sandwiched in between the dough. Roll the sandwich out lengthways to about 60cm long.

Fold one third of the dough in to the middle, then fold the remaining third over the top (so you have three layers).

This completes one turn of the lamination. Chill the dough in the fridge and leave to rest for 40 minutes. Repeat the same rolling and folding process two more times.

Roll the final dough out to a 2cm thick rectangle and trim the edges to leave a neat 30cm by 40cm rectangle. Cut into 12 equal right angle triangles and roll each from the base of the triangle to the tip, wetting the tip to ensure the dough sticks (like making a croissant).

Lightly grease a muffin tin, and place the dough rolls in the tins with the points facing up. Lightly press them into the holes. Cover with clingfilm and leave to prove until the dough fills the holes.

Preheat oven to 190°C fan/gas mark 6 and bake the cruffin until golden, approximately 14 minutes.

Remove from the oven and leave to cool completely on a wire rack until ready to fill with jam and custard.

To make the raspberry jam, heat the raspberry pureé and apple juice together to 40°C. Mix together 100g of the sugar with the pectin, then slowly add this to the pan, whisking continuously.

Bring the mix to the boil, add the glucose and then the remaining sugar in three stages. Cook to 107°C and remove from the heat. Add the acid and water then pour onto a silpat to set.

Once set, blitz the jam in a blender until smooth and place in a piping bag.

For the custard, mix all the dry ingredients together, then mix in the egg yolks to make a smooth paste, followed by the cream.

Boil the milk with the vanilla seeds, then pour half onto the yolk mix and whisk well. Reboil the remaining vanilla milk, then pour the yolk mix into the pan. Reduce the heat and whisk until thick and smooth.

Increase the heat and bring the mix back to the boil for 2 minutes to fully cook out the flour. Pour into a tray and cover with clingfilm to stop a skin forming, and chill in the fridge. Once cool, stir through to loosen the mix and make sure it is smooth. Place in a piping bag.

Use the piping bag nozzles to pierce a hole in the bottom of each cruffin and pipe in the jam and the custard. Roll the cruffins in extra caster sugar to serve.